Update: I used to think bread flour was a total scam until this one bake

Tbh I always figured all-purpose flour was fine for everything, but my buddy at the local bakery in Portland convinced me to try bread flour for my sourdough. Ran a side-by-side test last Saturday with the same recipe and the bread flour loaf had way more rise and a chewier crust. Has anyone else noticed a big difference with high-protein flour or was it just my particular batch?

3 comments

3 Comments

kellyjones15d ago

Wow, okay, I mean it's bread. Is the difference really that dramatic or are we just getting fancy about it? I feel like if you toast it and put butter on it, nobody can tell the difference.

robinf5114d ago

Nobody can tell the difference" is the same thing people say about cheap speakers versus expensive ones until you actually hear them side by side.

murphy.abby14d ago

Wait wait wait, $20 vs $200 bread and you think butter covers it up? That's wild to me. I literally held a side-by-side taste test with some friends and everyone picked out the fancy loaf blindfolded. Are you sure you've actually tried two different budgets side by side?